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Deep-Fried Steamed Eight Precious Duck |
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Serves: 6
Print this Recipe
1/2 cup glutinous rice
3 dried oysters
4 dried scallops
2 tablespoons dried shrimp
1 duck (4 to 5 pounds)
2 teaspoons soy sauce
1/2 cup fresh mushrooms
1/4 cup smoked ham
1 Chinese sausage
1/2 cup crabmeat
1/4 cup water chestnuts
1 tablespoon sherry
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
Oil for deep-frying
1 cup Stock, Chicken or favorite stock
1/2 cup green peas
1 head lettuce
1. Separately soak glutinous rice, dried oysters, dried scallops and shrimp.
2. Wipe duck inside and out with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours; then rub with soy sauce.
3. Dice fresh mushrooms. Mince smoked ham, Chinese sausage, crabmeat and water chestnuts; also soaked oysters, scallops and shrimp. Mix well with soaked glutinous rice, sherry, salt, sugar and garlic powder.
4. Heat oil to boiling. Using a wire basket or long-handled Chinese strainer, gently lower in duck and deep-fry, turning and basting, until golden. Drain. Rinse in a pan of cold water and drain again.
5. Stuff duck with glutinous rice mixture. Sew up securely or skewer. Transfer bird to a large heatproof bowl and pour stock over. Steam by the bowl-in-a-pot method until tender (about 1 1/2 hours). See HOW-TO, _Steaming.
6. Parboil green peas. Cut lettuce in strips and arrange on a serving platter.
7. Let duck cool slightly; then chop, bones and all, in 2-inch sections; or carve Western-style. Arrange on lettuce bed and garnish with green peas.
VARIATIONS:
* For the green peas, substitute Chinese parsley.
* For the sugar, substitute honey.
* For the stuffing, substitute the following mixture: 1/2 cup glutinous rice (soaked); 2 tablespoons barley (soaked); 6 dried apricots; 12 chestnuts, blanched and shelled; 12 ginkgo nuts, shelled; 1/4 cup canned lotus seeds; 1 tablespoon dried dragon's eye (soaked); 1/2 cup water chestnuts, diced; 1 scallion stalk, minced; 2 tablespoons sherry; 1 teaspoon sugar; and 1 teaspoon salt.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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